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Test Kitchen Approved

Hot Fudge Sauce

Recipe By Mary Frieg

Yields

2 cups

Recipe By Mary Frieg

From the recipe author: This is my mother-in-law’s Christmas Eve hot fudge sauce. After a heavy dinner, she would serve it over peppermint ice cream for a light but festive dessert. I usually make a double batch and fill attractive jars for the perfect gift. It also freezes well for advanced preparation during busy holiday times.

Recipe Notes

This is a great base recipe to experiment with different cocoas, salts and extracts. Here are some suggestions for substitutions:

Ingredients

3/4 cup evaporated milk

1/4 cup unsalted butter

1 cup granulated sugar




Savory Spice ingredients in this recipe

  • Natural Cocoa Powder

    Natural Cocoa Powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Pure Mexican Vanilla Extract

    “Isn’t vanilla extract from Mexico supposed to be the best?” We are asked this question all the time in the shop. Like anything, it is a matter of ...

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Directions

Melt butter with milk in a small saucepan. Sift sugar, cocoa and salt together and whisk into the warm liquid. (Start with 1/8 tsp. salt and add more to taste as the mixture cooks, if desired.) Cook, stirring, until sugar dissolves and mixture just boils. Remove from heat and whisk in extract. Serve warm, or cool and store, sealed, in the refrigerator until ready to use.